Baked Seafood Paella with Saffron and Chorizo

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A vibrant baked paella layered with saffron-infused rice, smoky chorizo, shrimp, and mussels, delivering deep Spanish flavors. This Spanish-inspired seafood recipe, ready in about 55 minutes, pairs olive oil, Spanish chorizo, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp olive oil
• 6 oz, sliced into 1/4-inch rounds Spanish chorizo
• 1 medium, finely chopped onion
• 1 medium, diced red bell pepper
• 3 cloves, minced garlic cloves
• 1 1/2 cups short-grain rice (paella rice)
• 1 tsp smoked paprika
• 1/2 tsp, soaked in 2 tbsp warm water saffron threads
• 3 1/4 cups, warm chicken broth
• 12 large, peeled and deveined shrimp
• 12, cleaned and debearded mussels
• 1/2 cup, thawed frozen peas
• 2 tbsp, chopped fresh parsley
• for serving lemon wedges
• 1 1/2 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Heat 3 tbsp olive oil in a large oven-safe skillet or paella pan over medium heat until shimmering.
2. Step 2: Add 6 oz sliced Spanish chorizo and cook for 3-4 minutes until slightly browned and fragrant.
3. Step 3: Stir in 1 medium finely chopped onion and 1 diced red bell pepper. Cook for 5 minutes until softened.
4. Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Then stir in 1 1/2 cups short-grain rice and 1 tsp smoked paprika, coating the rice evenly.
5. Step 5: Pour in 3 1/4 cups warm chicken broth and the saffron threads soaked in 2 tbsp warm water. Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer over medium heat.
6. Step 6: Arrange 12 large peeled shrimp and 12 cleaned mussels on top of the rice. Transfer the pan to the preheated oven and bake uncovered for 25-30 minutes until the rice is tender and liquid absorbed.
7. Step 7: Remove from oven, sprinkle 1/2 cup thawed peas and 2 tbsp chopped fresh parsley over the top. Let rest for 5 minutes.
8. Step 8: Serve with lemon wedges for squeezing over each portion.